Notes about Recipes in this book

• Chowning's Tavern Welsh rabbit with beer

  • southerncooker on October 21, 2018

    We had some sourdough bread we needed to use up and son suggested we make Welsh rarebit. We've made a few versions we enjoy but I couldn't remember which books they were from so I did a search and found there was a recipe in this book. We decided to try it. It's a little different to ones I've made before as it's made in a double boiler. Also it's much thicker and after spreading on the buttered toasted bread it's broiled in the oven. Since it's a bit thicker it's really easy to eat as you can pick it up with your fingers instead of eating with a fork.

• Pecan waffles

  • GiselleMarie on October 09, 2022

    These didn’t brown despite the fact that I left them in the waffle iron for a long time. The taste and texture are only average. I much prefer Food Network Magazine’s “Almost-famous Waffles” that appeared in the December 2011 issue, p. 86.